Ultimate Chocolate Cheesecake

The BEST Chocolate Cheesecake recipe topped with creamy chocolate ganache! If you’re a chocolate lover, bust out your quality chocolate and bake this today!

The day has arrived! I’m finally sharing the recipe for my ultimate chocolate cheesecake! You know… the one I teased you with on Instastories last week! And trust me… it was worth the wait, my friend. Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! It’s so smooth and creamy it melts in your mouth.

I’m confident that after one slice, you’ll be equally smitten with this treat.

Ingredients
For the Crust:

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract

For the Chocolate Ganache:

1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions
For the Crust:

Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
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